Epimeles

the Pence family cookbook

All Recipes

Iraqi Lamb Stew

main course lamb stew mediterranean untested

Ingredients

  • Kosher salt
  • 1 large eggplant (1 1/2 pounds), sliced crosswise 1/2 inch thick
  • 1/4 cup plus 2 1/2 tablespoons vegetable oil
  • 4 lamb shanks (about 1 1/4 pounds each)
  • Freshly ground pepper
  • 1 large white onion, chopped
  • 1/2 cup pomegranate molasses
  • 1/2 cup dried yellow split peas (3 ounces)
  • 4 dried red chiles
  • 2 teaspoons baharat spice blend or garam masala
  • 2 teaspoons ground coriander
  • 8 small pita breads, warmed and torn into large pieces

Preparation

In a bowl, dissolve 2 teaspoons of salt in 1 quart of water. Add the eggplant, cover with a small plate to keep the slices submerged and let soak for 30 minutes.

Meanwhile, in a large enameled cast-iron casserole, heat 2 tablespoons of the oil. Season the lamb with salt and pepper and cook over high heat, turning once, until well browned, about 5 minutes per side. Add the onion and cook over moderate heat, stirring, until softened, 10 minutes. Add 3 quarts of water, the pomegranate molasses, split peas, dried chiles, baharat and coriander and bring to a boil. Reduce the heat to low and simmer for 45 minutes, skimming and stirring a few times.

Drain the eggplant and pat dry. In a large nonstick skillet, heat 11/2 tablespoons of the oil. Add one third of the eggplant and cook over moderately high heat until browned, 3 minutes per side; transfer to paper towels to drain. Brown the remaining eggplant in the 3 tablespoons of oil. Add the eggplant to the lamb and simmer over low heat, stirring, until the lamb is tender, 45 minutes.

Transfer the lamb to a rimmed baking sheet. Remove the meat from the bones and cut into 1-inch pieces. Boil the stew over high heat, skimming, until the liquid has reduced to 3 cups, about 40 minutes.

Return the lamb to the stew and season with salt and pepper. Divide the pita among 4 bowls. Ladle the stew on top and serve.

Food & Wine


Raspberry Bars

dessert raspberry untested

Ingredients

  • 1 cup butter, melted
  • 1/2 cup sugar
  • 2 teaspoons almond or vanilla extract or 1 teaspoon of each
  • 1/2 teaspoon salt
  • 2 cup flour
  • 1 cup raspberry preserves
  • 1 cup fresh raspberries divided
  • 8 tablespoons butter, chilled
  • 1/2 cup brown sugar
  • 1/2 cup old fashioned rolled oats
  • 3/4 cup flour
  • 1/4 teaspoon salt
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla or almond extract
  • 3-6 tablespoons milk, as needed

Preparation

Preheat oven to 350 degrees and line an 8x8 inch square baking pan with foil or parchment paper.

In a large bowl combine melted butter, sugar, and extract. Stir together. Add salt and flour and stir. Press dough into prepared pan and bake for 10 minutes.

Stir and gently mash half of the fresh raspberries into the raspberry preserves. Spread filling onto prepared crust. Top with remaining fresh raspberries.

Dice the chilled butter into small cubes. In a medium bowl stir together brown sugar, oats, flour, and salt. Add butter and mash with a fork (or pulse in a food processor!) until coarse crumbs form. Sprinkle over filling.

Bake for 25 minutes. Remove from oven and allow to cool before cutting into bars. While cooling, prepare the glaze by stirring together the powdered sugar, vanilla, and enough milk to make the glaze easily pourable. Drizzle over bars and serve.

Creme de la Crumb


Tartiflette

main course french potato

Ingredients

  • 1 Reblochon [1 wheel Reblochon de Savoie]
  • 1 kg de pommes de terre à chair ferme [2 lb firm-flesh potatoes]
  • 200 g de lardons fumés [200g bacon, chopped]
  • 2 gros oignons (200 g environ) [2 large onions, around 200g]
  • 10 cl de vin blanc [1/2 c white wine]
  • Poivre du moulin [fresh-ground pepper]
  • En option : noix de muscade râpée [ground nutmeg (optional)]

Preparation

Préchauffez votre four à 200°C. [Preheat your oven to 400F.]

Épluchez et découpez les pommes de terre en morceaux (environ 5mm). Découpez les oignons en rondelles. [Peel and chop the potatoes into around 1/4" pieces. Slice the onions into rounds.]

Dans une poêle, faites revenir les lardons avec les oignons afin qu’ils commencent à dorer (5-10 min). Ajoutez les pommes de terre et laisser cuire à feu moyen durant 30-45 minutes. Déglacez au vin blanc et laisser cuire 5 minutes. Poivrez (pas besoin de saler avec les lardons), et ajoutez la noix de muscade selon vos goûts. [In a large skillet, cook the bacon and onions until they start to brown (5-10 min). Add the potatoes and let them cook over medium heat for 30-45 minutes. Deglaze the pan with the wine and cook for five minutes. Season with pepper (no need for salt with the bacon), and add nutmeg to taste.]

Découpez votre Reblochon en deux dans le sens de l’épaisseur en conservant la croûte. Conservez une face pour mettre sur le dessus du plat afin de faire gratiner (que vous découperez en 2 ou 4 selon la forme de votre plat), et découpez l’autre face en petits morceaux à intégrer dans la préparation pommes de terre-lardons-oignons. [Cut your Reblochon in half lengthwise, keeping the rind. Keep one of the halves to melt on top of the dish (which you can cut into 2 or 4 depending on the shape of your dish), and cut the other half into small pieces to mix into the potato-onion-bacon mixture.]

Dans un plat allant au four, disposez le mélange pommes de terre-lardons-oignons et les morceaux de reblochon puis déposez sur le dessus le ½ reblochon pour gratiner, croûte vers le haut. [In an oven-safe baking dish, add the potato-bacon-onion mixture and the pieces of Reblochon, then set the half-reblochon on top to melt, rind toward the top.]

Placez au four durant 15 à 20 minutes afin que le Reblochon dore. Servez chaud avec une salade verte. [Put in the oven for 15-20 minutes so that the Reblochon melts. Serve hot with a green salad.]

Reblochon AOP


Dal Makhani

main course indian bean lentil untested

Ingredients

  • 1 cup (7 ounces) whole urad beans with skin
  • 4 cups water, plus more for soaking
  • 1/8 teaspoon baking soda
  • 1 medium (10 ounces) white onion, cut into chunks
  • 6 cloves garlic, peeled and smashed
  • One (2-inch) piece fresh ginger, peeled and cut in half
  • 4 tablespoons ghee or unsalted butter, divided (may substitute extra-virgin olive oil)
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground turmeric
  • 1/4 cup tomato paste
  • 1 teaspoon fine sea salt, plus more to taste
  • 1/4 teaspoon cayenne powder
  • 2 tablespoons heavy cream or creme fraiche (may substitute nondairy yogurt)
  • 2 tablespoons loosely packed chopped fresh cilantro leaves, for garnish (optional)

Preparation

Pick through the beans and discard any dirt or stones, then transfer to a medium bowl and rinse under running water. Add enough water to cover the beans by 1 inch and soak overnight (8 to 12 hours). Drain.

In a medium saucepan or Dutch oven over high heat, combine the beans with the 4 cups water and baking soda. Bring to a rolling boil, then lower the heat to a simmer, cover, and cook the beans until they are tender and almost falling apart, 30 to 45 minutes. Transfer the beans with their liquid to a large bowl. Rinse the saucepan and wipe it dry.

Combine the onion and garlic in a blender. Chop half the ginger, add it to the blender and pulse until the vegetables form a smooth paste. (If needed, add a bit of the liquid from the dal to the blender to help things move around.)

Return the saucepan or Dutch oven to medium-high heat, and melt 2 tablespoons of the ghee. Add the garam masala and turmeric and cook, stirring, until the spices release their aroma, 30 to 45 seconds. Add the tomato paste and cook until darkened, 1 to 2 minutes. Reduce the heat to medium-low, stir in the onion mixture and cook, stirring occasionally, until most of the liquid has cooked away and the ghee has started pooling in spots, 10 to 15 minutes. Add the cooked beans and their liquid and stir in the salt and cayenne. Taste, and add more salt if needed.

Increase the heat to high and bring the mixture to a boil. Cook at a boil for a few minutes, stirring occasionally to prevent the beans from sticking to the bottom of the pan. Reduce the heat to a gentle simmer and cook an additional 1 to 2 minutes. Stir in the cream and remove from the heat.

Cut the remaining ginger into matchsticks. In a small saucepan over medium-high heat, melt the remaining 2 tablespoons of ghee. Add the remaining ginger and fry until the ginger starts to turn golden brown, about 1 minute. Pour the fried ginger and ghee over the dal. Garnish with the cilantro, if using, and serve hot, with plain rice or flatbread, and yogurt or raita on the side.

WaPo


Roast Turkey Maple Herb Butter

main course turkey

Ingredients

  • 2 cups apple cider
  • 1/3 cup pure maple syrup
  • 2 tablespoons chopped fresh thyme or 2 teaspoons dried
  • 2 tablespoons chopped fresh marjoram or 2 teaspoons dried
  • 1 1/2 teaspoons grated lemon peel
  • 3/4 cup (1 1/2 sticks) butter, room temperature
  • 1 14-pound turkey, neck and giblets reserved
  • 2 cups chopped onion
  • 1 1/2 cups chopped celery with leaves
  • 1 cup coarsely chopped carrot
  • 2 cups canned low-salt chicken broth
  • 3 cups (about) canned low-salt chicken broth
  • 3 tablespoons all purpose flour
  • 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
  • 1 small bay leaf
  • 2 tablespoons apple brandy (optional)

Preparation

Make turkey: Boil apple cider and maple syrup in heavy large saucepan over medium-high heat until reduces to 1/2 cup, about 20 minutes. Remove from heat. Mix in half of chopped thyme, half of marjoram and 1 1/2 teaspoons lemon peel. Add butter and whisk until melted. Season generously with salt and pepper. Cover and refrigerate until cold, about 2 hours. (Can be prepared 2 days ahead. Keep refrigerated.)

Position rack in lowest third of oven and preheat to 375°F. Pat turkey dry with paper towels. Place turkey on rack set in large roasting pan. Slide hand under skin of turkey breast to loosen shin. Rub 1/2 cup maple butter over breast under skin. If stuffing turkey, spoon stuffing into main cavity. Rub 1/4 cup maple butter over outside of turkey. Reserve remaining maple butter for gravy. Tie legs together loosely to hold shape of turkey. Arrange onion, celery, carrot and reserved turkey nick and giblets around turkey in pan. Sprinkle vegetables with remaining 1 tablespoon thyme and remaining 1 tablespoon marjoram. Pour 2 cups broth into pan.

Roast turkey 30 minutes. Reduce oven temperature to 350°F. Cover entire turkey loosely with heavy-duty foil and roast until meat thermometer inserted into thickest part of thigh registers 180°F or until juices rum clear when thickest part of thigh is pierced with skewer, basting occasionally with pan juices, about 2 hours 25 minutes for unstuffed turkey (2 hours 55 minutes for stuffed turkey). Transfer turkey to platter. Tent turkey with aluminum foil and let stand 30 minutes; reserve mixture in pan for gravy.

Make gravy: Stain pan juices into large measuring cup, pressing on solids with back of spoon. Spoon fat from pan juices. Add enough chicken broth to pan juices to measure 3 cups. Transfer liquid to heavy medium saucepan and bring to boil. Mix 3 tablespoons reserved maple butter and flour in small bowl to form smooth paste. Whisk paste into broth mixture. Add chopped fresh thyme and bay leaf. Boil until reduces to sauce consistency, whisking occasionally, about 10 minutes. Mix in apple brandy, if desired. Season gravy to taste with salt and pepper.

Brush turkey with any remaining maple butter and serve with gravy.

Bon Appetit, Nov. 1994


New England Sausage, Apple, and Dried Cranberry Stuffing

side dish stuffing sausage

Ingredients

  • 14 ounces white bread, cut into 3/4-inch cubes (about 12 cups)
  • 1 pound sweet Italian sausages, casings removed
  • 1/4 cup (1/2 stick) butter
  • 6 cups sliced leeks (white and pale green parts only; about 3 large leeks)
  • 1 pound tart green apples, peeled, cored, chopped
  • 2 cups chopped celery with leaves
  • 4 teaspoons poultry seasoning
  • 1 cup dried cranberries (about 4 ounces)
  • 4 teaspoons chopped fresh rosemary
  • 2/3 cup chopped fresh parsley
  • 3 eggs, beaten to blend
  • 1 1/3 cups (about) canned low-salt chicken broth

Preparation

Preheat oven to 350°F. Divide bread cubes between 2 large baking sheets. Bake until slightly dry, about 15 minutes. Cool completely.

Sauté sausages in heavy large skillet over medium-high heat until cooked through, crumbling coarsely with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl. Pour off any drippings from skillet. Melt butter in same skillet over medium-high heat. Add leeks, apples, celery and poultry seasoning to skillet; sauté until leeks soften, about 8 minutes. Mix in dried cranberries and rosemary. Add mixture to sausage, then mix in bread and parsley. Season stuffing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix eggs into stuffing.

To bake stuffing in turkey: Fill main turkey cavity with stuffing. Mix enough chicken broth into remaining stuffing to moisten (about 3/4 to 1 cup chicken broth, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover with buttered aluminum foil. Bake stuffing in dish alongside turkey until heated through, about 45 minutes. Uncover stuffing and bake until top is golden brown, about 15 minutes.

To bake all stuffing in pan: Preheat oven to 350°F. Butter 15x10x2-inch baking dish. Mix 1 1/3 cups broth into stuffing. Transfer to prepared dish. Cover with buttered foil and bake until heated through, about 45 minutes. Uncover and bake until top is golden brown, about 15 minutes.

Bon Appetit, Nov. 1994


Cranberry Cumberland Sauce

side dish cranberry

Ingredients

  • 2 cups cranberries (about 8 ounces)
  • 3/4 cup Tawny Port
  • 1/2 cup sugar
  • 2 1/2 tablespoons orange juice
  • 3/4 teaspoons corn starch
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon fresh lemon juice
  • pinch ground cloves
  • pinch ground ginger
  • 3/4 cup golden raisins
  • 1 tablespoon grated orange peel
  • 1/2 teaspoon grated lemon peel

Preparation

Combine berries and port in heavy saucepan over medium heat. Cook until berries burst stirring occasionally, about 10 minutes. Add 1/2 cup sugar and salt. Stir 1 minute. Combine orange juice, corn starch, dry mustard, lemon juice and spices in small bowl. Whisk to combine. Stir into berry mixture. Add raisins orange peel, lemon peel. Simmer until thickened, stiring occasionally, about 5 minutes. Season with more sugar if desired.

Bon Appetit, Nov. 1994


Green Beans with Walnuts and Walnut Oil

side dish greenbean

Ingredients

  • 2 lbs. green beans, trimmed
  • 2 tbs butter (1/4 stick)
  • 2 tbs walnut oil
  • 1 cup walnuts, chopped and toasted (about 3.75 oz)
  • 2 tbs parsley, fresh, minced

Preparation

Cook beans in a large pot of boiling salted water until just tender, about 5 minutes. Rinse beans with cold water and drain well. (Can be prepared 6 hours ahead. Let stand at room temperature.) Melt butter with oil in heavy large skillet over high heat. Add beans and toss until heated through, about 4 minutes. Season with salt and pepper. Add walnuts and parsley and toss. Transfer to bowl and serve.

Bon Appetit, Nov. 1994


Yule Log

dessert cake

Ingredients

  • 4 large eggs
  • 100g [3.5 oz] caster sugar
  • 65g [2.5 oz] self-rising flour
  • 40g [1.5 oz] cocoa powder
  • 300 ml [1/2 pint] double cream
  • 300 g [10.5 oz] dark chocolate chips/pieces
  • 300 ml [1/2 pint] double cream, whipped
  • powdered sugar, for decorating

Preparation

Preheat the oven to 200C/400F. Lightly grease a 33x23cm/13x9" jelly-roll pan, and line with parchment paper.

In a large bowl, whisk the eggs and sugar using an electric mixer until pale in colour, light and frothy. Sift the flour and cocoa powder into the bowl and carefully cut and fold together, using a spatula, until incorporated. (Be careful not to beat any air out of the mixture.)

Pour the mixture into the lined tin and spread out into the corners. Bake in the middle of the oven for 8-10 minutes, until well risen and firm to the touch, and the sides are shrinking slightly away from the edge of the tin.

Place a piece of parchment bigger than the sheet on your work surface. Dust generously with powdered sugar. Invert the cake onto the paper (poof). Remove the bottom lining piece of paper.

Cut a score mark, 2.5cm/1" along one of the longer edges. Starting with this edge, begin to tightly roll up the sponge using the paper (with the paper still inside). Sit the roll on top of its outside edge, and cool completely.

While the cake is cooling, make the ganache. Heat the cream in a pan, until you can just keep a finger in it. Remove from the heat and add chocolate, stirring until melted. Cool to room temperature, then put in the fridge to firm up.

Uncurl the roll and remove the paper. Spread the whipped cream on top, and re-roll tightly. Cut a quarter of the cake off from the end, on the diagonal, and place the two pieces on a serving plate to look like a log.

Pipe (star tip) or dollop and spread the icing over the cake. Dust with icing sugar.

BBC/Mary Berry


Soupe Au Potiron

main course soup pumpkin untested

Ingredients

  • 200g de lardons
  • 800g de cubes de potiron (ou courge butternut)
  • 1 oignon
  • 400g de tomates pelées en cubes
  • 1 l d’eau
  • 2 cubes de bouillon de volaille
  • 2 c à s d’huile d’olive
  • 1 gousse d’ail
  • 1 bouquet garni
  • poivre et sel

Preparation

Faites revenir à bon feu les cubes de potiron, l’oignon haché, et l’ail émincé dans une casserole contenant l’huile d’olive. Après 2 min, ajoutez les tomates, l’eau, les cubes de bouillon émiettés et le bouquet garni. Portez à ébullition et laissez mijoter 25 min à feu doux. Laissez reposer 5 min.

Pendant ce temps, faites rissoler les lardons dans une poêle anti-adhésive, sans matière grasse, en débutant la cuisson à feu doux et en l’augmentant quand le gras commence à fondre. Égouttez-les sur du papier absorbant.

Retirez le bouquet garni de la soupe et mixez-la finement. Ajoutez les lardons et rectifiez l’assaisonnement.

Servez bien chaud, avec du pain.

Delhaize

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